Every once in a while, my dad will announce a new change in his diet. This is usually brought on by a recent check up from his doctor. If his doctor makes any note about his weight, cholesterol, or blood sugar- you betcha there’s going to be some changes. You see, my dad is a problem solver. Whether the matter is big or small, he must find a solution. Cardio vascular activities and exercise is a given. Ever since he retired, he spends all his time gardening, climbing trees, and hiking around. But food… that’s a tough one in our family.
One month he won’t eat any chocolate or sweets. (Which is probably super difficult with a daughter who comes to visit with a box of baked goodies.) Another month, he’ll give up eating red meat. But one constant he always tries to refrain from- fried foods. This is insane for a fried food loving family. Tempura, tonkatsu, fried chicken, doughnuts!, eggrolls, French fries…
On a recent family dinner, my dad ordered fried rice. My brother and I quickly intervened and ordered plain steamed rice instead. We had to explain, “DAD, fried rice is… fried!” Technically, it’s stir-fried, but it’s fried nonetheless and it’s oily.
Thinking about my dad and his love for fried rice, I began searching for alternatives. BINGO! I found the oven-baked pineapple fried rice from my friend Sarah (Snixy Kitchen) and the baked fried brown rice from Oh My Veggies. I looked in my fridge and baked kimchi fried rice was born.
My mom has taught me to always used day old, cold rice when making fried rice. I figured I should do the same for this baked “fried” rice. While my two inspirations used brown rice, I just can’t make the switch. I love white rice way too much.